Spicy Tuna Pizza Recipe

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won't reach 500°F, preheat to the highest temperature available (450–500°F).

On a lightly floured surface, stretch or roll the pizza dough into a 10–12-inch round. Dust a pizza peel or an inverted baking sheet with the 2 tablespoons of flour and transfer the dough to it. Brush the dough edge lightly with 1 tablespoon olive oil to promote browning.

Prepare tuna mixture

In a medium bowl, combine the drained flaked tuna (10 oz) with 3 tablespoons mayonnaise, 1.5 tablespoons Sriracha, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon rice vinegar, 1/2 teaspoon fresh lime juice (if using) and 1/4 teaspoon crushed red pepper flakes (if using). Mix gently until evenly combined but still slightly chunky. Taste and adjust heat/salt: add more Sriracha for heat or a few drops of soy sauce for salt.

Fold in the white parts of the scallions (from the 3 scallions) and 1 teaspoon toasted sesame seeds. Reserve the green scallion tops for garnish.

Scatter 1 cup shredded mozzarella evenly over the stretched dough, leaving a 1/2-inch border for the crust. If using, sprinkle the 1/2 cup shredded fontina or mild cheddar on top of the mozzarella for extra melt.

Spoon dollops of the prepared spicy tuna mixture across the cheese layer, spacing them evenly (you will have roughly 8–10 small dollops). Avoid overloading any single spot to allow even baking.

Optionally, tuck a few thin nori strips under or on top of some tuna dollops for an umami seaweed note.

Carefully slide the assembled pizza from the peel onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is melted and slightly browned in spots. Exact time depends on oven and dough thickness.

If using a broiler for extra char, broil on high for 30–60 seconds at the end — watch closely to prevent burning.

Remove pizza from oven and let rest on a cutting board for 2 minutes. Drizzle 1 teaspoon soy sauce/tamari and 1 teaspoon Sriracha or chili oil lightly over the top in a thin spiral or zigzag. Sprinkle reserved green scallion tops and the remaining toasted sesame seeds.

Scatter torn nori strips on top (if not already added), add pickled ginger or quick-pickled cucumber on the side or in small spoonfuls over the pizza, and finish with fresh cilantro or microgreens if using.

Slice into 6–8 pieces and serve immediately.